Most people only know butternut squash as a winter vegetable, usually boiled and then mashed or sometimes roasted, but possibly the most common way of preparing this vegetable is the popular butternut squash soup. However, this vegetable is great eaten raw. A few years back we went through our RAW phase and experimented with recipes and vegetables. One of our most enjoyable ones was this wonderful salad that can be eaten as a meal on it’s own or as a side dish. It’s really rather simple but oh so delicious. The topping of the almond cream cheese really just finishes it off. Garnish with alfalfa sprouts and sprinkle a mix of black and white sesame seeds on top to give it a really professional look. Enjoy!
BUTTERNUT SQUASH SALAD
INGREDIENTS – salad
3 cups grated butternut squash
INGREDIENTS – dressing
1 ½ tsp honey
2TBS olive oil
2tsp apple cider vinegar
Juice of ½ lemon
Salt and pepper to taste
- Add all the salad ingredients into a bowl, giving a good mix through.
- In a jug add all the dressing ingredients. Mix them well.
- Add dressing to the salad.
- Sprinkle some sunflower seeds on the top.
Note – Can be made a few hours ahead of time but is best served just after it is made.
RAW ALMOND CREAM CHEESE TOPPING
1/2 cup blanched almonds (soaked overnight)
2 teaspoons lemon juice
3 tablespoons water
1/4 teaspoon salt
Soak the blanched almonds in water overnight. Rinse and drain.
Place all the ingredients in a food processor and pulse until creamy.
Transfer the cream cheese to a bowl and let the cheese chill in the fridge for at least 1 hour before using it to allow it to thicken a bit.
Note – The Almond Cream Cheese will keep in an air-tight container in the fridge for 2-3 days.